Mulled Wine Cheesecake

Crush the gingerbread cookies, melt the butter and mix them until smooth. Press the mixture into the base of a springform pan with a diameter of 22–23 cm, lined with baking paper.

Place the gelatin leaves for the filling in cold water to soften. Whip the cream and season it with cinnamon.

Bring the mulled wine to a boil in a small pot. Dissolve the gelatin leaves in the wine. Add the mixture to the quark, mix and sweeten with sugar.

Finally, fold the whipped cream into the quark mixture. Pour the mixture on top of the gingerbread base and smooth over the surface.

Cover with plastic wrap or a lid and leave in the fridge for at least 4 hours to set.

Prepare the glaze: Place the gelatin sheets in cold water to soften. Bring 0.5 dl of mulled wine to boil. Dissolve the gelatin leaves in the wine. Add the rest of the cold mulled wine to the mixture and carefully pour or spoon it over the set cake. Leave in the fridge for roughly 1 hour to set.

Decorate the cake: Pipe out circles with white chocolate along the edge of the cake. Place the mulled wine spices whole on top of the cake in a decorative way.